African Food Substitutes: What to Use When You Can’t Find the Original Ingredient

You are halfway through making egusi soup when you realize your iru (locust beans) is finished. Or maybe you are craving ofe onugbu but cannot find fresh uziza leaves anywhere near you. If you cook African food in the USA, this situation is all too familiar.

The truth is, even with the growing availability of African groceries online, there will always be moments when a specific ingredient is out of stock, out of season, or simply unavailable where you live. Knowing the right substitute can be the difference between finishing your meal with confidence and abandoning it halfway.

This guide covers the most common African food ingredient substitutes, explaining when to use them, how much to use, and what flavor difference to expect. And for every ingredient listed here, we also point you to where you can order the real thing from Abart Foods.

1. Fermented and Umami-Rich Ingredients

Iru (Locust Beans) — Used in Yoruba soups and stews

Iru, also called dawadawa or fermented locust beans, is one of the most flavor-packed ingredients in West African cooking. It brings a pungent, deeply savory umami note to egusi soup, efo riro, and stews.

Best substitute: Fermented black beans (Chinese douchi) or miso paste. Douchi is the closest match because it has a similar 

fermented, salty-umami profile. Use it whole or lightly mashed, the way you would use iru.

Ratio: Use 1 teaspoon of douchi or 1/2 teaspoon of miso paste for every 1 tablespoon of iru called for.

Flavor note: Miso is milder and less pungent than iru. Douchi is closer but slightly saltier, so reduce added salt accordingly.

Ogiri — Used in Igbo soups like ofe onugbu and ofe akwu

Ogiri is a fermented seed paste with an intense, almost funky aroma. It is used in small quantities to deepen flavor in Igbo soups. Think of it as the West African equivalent of fish sauce, in paste form.

Best substitute: Iru (locust beans) or fermented shrimp paste (belacan). Iru will give you a similar fermented depth, while belacan, used very sparingly, mimics the funky, savory character of ogiri.

Ratio: Use half the amount of belacan as you would ogiri. A tiny bit goes a long way.

Flavor note: Neither substitute is exact, but both add the fermented base note that gives these soups their authenticity.

2. African Leafy Greens

Uziza Leaves — Used in ofe onugbu, pepper soup, and some egusi variations

Abart uziza leaves 1oz

$2.49

Uziza leaves, also known as African black pepper or West African pepper, are a popular ingredient in West African cuisine. They are known for their distinctive aroma and spicy flavor.

11 in stock

– Abart uziza leaves 1oz quantity +

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SKU: 718118459565

Category: Leaves

Uziza leaves have a distinctive peppery, slightly bitter, aromatic flavor. They are not easy to find fresh outside of African grocery stores.

Best substitute: Fresh spinach or collard greens combined with a small pinch of black pepper. The pepper replaces uziza’s spicy bite, while the leafy base fills the textural role.

Ratio: Use 1 cup of spinach or collard greens per cup of uziza, plus 1/4 teaspoon of freshly cracked black pepper.

Flavor note: Spinach is milder and softer. Collard greens hold up better in longer-cooked soups and are a closer structural match.

Bitterleaf (Onugbu) — Used in ofe onugbu (bitter leaf soup)

Bitterleaf is the defining ingredient of ofe onugbu. Its slightly bitter, herbal flavor is not optional in this dish. Finding fresh bitterleaf in the USA is difficult, but the dried and canned versions are widely available online.

Best substitute: Frozen or canned bitterleaf from an African grocery store is your best option. If none is available, dandelion greens have a natural bitterness that works as a distant substitute.

Ratio: Use the same volume as the original recipe calls for.

Flavor note: Dandelion greens are more intensely bitter than bitterleaf. Blanch them first and taste before adding to your pot.

Efo Tete (African Spinach) — Used in efo riro

Goya chopped spinach 16oz

$2.99

Typically packaged as frozen chopped spinach, which has been cleaned, chopped, and then frozen to preserve its freshness.

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– Goya chopped spinach 16oz quantity +

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SKU: 041331091732

Category: vegetable

Efo tete is the traditional green for efo riro but it is hard to find fresh in most US cities.

Best substitute: Frozen chopped spinach or fresh baby spinach. Both work beautifully in efo riro without dramatically changing the flavor.

Ratio: Equal volume substitution works here. Thaw and squeeze out excess water from frozen spinach before adding.

 3. Thickeners and Starch-Based Ingredients

Ogbono (Wild Mango Seeds) — Used in ogbono soup

Nina Ogbono seeds 2oz

$3.99

Ogbono seeds, also called African bush mango seeds, are key in Nigerian cuisine. They are used to make “ogbono soup,” or “draw soup.” These seeds come from the African bush mango tree (Irvingia gabonensis). They are valued for their thickening properties in dishes. Ogbono seeds also have nutritional benefits like fiber and healthy fats. When ground into a powder, they enhance flavor and texture. This makes them a staple in many households.

10 in stock

– Nina Ogbono seeds 2oz quantity +

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SKU: 745851008002

Category: Pantry essential

Ogbono is unique. It gives soup a gelatinous, slightly slimy texture that is hard to replicate. There really is no true substitute for ogbono, but there are ways to thicken soup in a pinch.

Best substitute: Ground flaxseed or okra. Okra, when cooked and stirred into soup, produces a similar mucilaginous (draw) texture. Blended okra works better than whole pieces for this purpose.

Ratio: Add 8 to 10 blended okra fingers to replace the draw texture of 3 tablespoons of ogbono.

Flavor note: Okra has a milder, more neutral flavor than ogbono. The texture will be close but the seed-like, slightly earthy taste of ogbono will be missing.

Ofor / Cocoyam — Used to thicken ofe onugbu and ofe oha

Ofor powder and ground cocoyam are traditional thickeners for Igbo soups. They add body and a subtle earthy flavor.

Best substitute: Yam flour (like Ola Ola poundo yam) or achi (another Igbo thickener). Achi is available at most African grocery stores online. Cornstarch or rice flour can also work in an emergency but will not add the same flavor.

Ratio: Use 2 tablespoons of yam flour dissolved in cold water per 3 tablespoons of ofor.

4. Proteins, Stockfish, and Smoked Meats

Stockfish — Used in virtually every Nigerian soup

Stockfish (dried cod) is a cornerstone of Nigerian cooking. Its intense, briny, pungent aroma and chewy texture are deeply characteristic of soups like egusi, ofe onugbu, and oha soup.

Best substitute: Dried salted fish (available at Asian grocery stores), smoked catfish, or smoked mackerel. All three bring a similar salty-smoky seafood depth.

Ratio: Use slightly less smoked mackerel than stockfish, as its flavor is more intense.

Flavor note: Smoked catfish is widely available at African stores and is arguably the closest substitute in both texture and flavor profile.

Crayfish — Used in almost all West African soups and stews

 Ground dried crayfish is the secret weapon of West African cooking. It adds a distinctive, briny seafood umami that is hard to replace directly.

Best substitute: Dried shrimp (available at Asian grocery stores) ground to a fine powder. The flavor is very similar to crayfish, especially the smaller dried shrimp varieties.

Ratio: 1:1 substitution by volume. Grind the dried shrimp finely before using.

5. Spices and Pepper Blends

Suya Spice (Yaji)

Suya spice is a blend of ground groundnut, ginger, garlic, onion, and various spices. It is what gives suya its distinctive nutty, peppery coating.

Best substitute: Make a quick version with peanut powder, smoked paprika, garlic powder, onion powder, ground ginger, and cayenne. Mix in a 2:1:0.5:0.5:0.5:0.5 ratio.

This DIY blend works well in a pinch, but authentic yaji from a Nigerian brand gives you the full complexity including the roasted peanut depth that defines the best suya.

Pepper Soup Spice

Pepper soup is flavored by a specific blend of spices including uziza seeds, uda (Negro pepper), ehuru (calabash nutmeg), and others. These spices are not typically found outside African stores.

Best substitute: A combination of black pepper, allspice, coriander, and a pinch of nutmeg. This won’t replicate the exact flavor, but it creates a warming, spiced broth that works as a base.

Quick Reference: African Ingredient Substitutes at a Glance

When a Substitute Just Won’t Cut It

Some African ingredients are so central to a dish’s identity that substituting them changes the dish entirely. In these cases, it is 

better to wait and order the real thing rather than make a compromised version.

•       Palm oil: There is no substitute for palm oil in soups like ofe akwu, banga soup, or efo riro. Vegetable oil will change the color, flavor, and nutritional profile completely.

•       Egusi (melon seeds): Nothing replicates the thick, nutty, curd-like consistency egusi creates when fried in palm oil. This one is worth ordering online.

•       Fufu (pounded yam, eba, amala): These are the soul of Nigerian eating. Using instant oatmeal or mashed potato as a swap will not come close. Fufu flour from brands like Ola Ola ships easily and keeps for months.

For all of these, Abart Foods makes it easy to order the real thing online and avoid the compromise entirely.

 Final Thoughts

Knowing your substitutes makes you a more resourceful and confident African cook in the diaspora. But substitutes are always a temporary fix, not a permanent solution. The more you cook these dishes, the more you will understand which ingredients are irreplaceable and which ones are flexible.

The best part? You rarely need to substitute anymore. With Abart Foods delivering authentic African groceries straight to your home in Maryland, DC, Virginia, and beyond, you can keep your pantry stocked with the real thing all year round.